Melt the white chocolate to package instruction and then use the back of a spoon to evenly spread the chocolate inside the egg wells.

Set into the freezer for about 10 minutes.

Remove and use a little more of the chocolate to ensure that the layer is even, but not too thick. You want to focus on the edge of the eggs, as this is where the two halves will come together and you want to make sure they are strong.

Let this second coat chill for about 5 minutes in the freezer.

Right before you remove the tray from the freezer, heat a plate in the microwave (I add about 2 tablespoons of water and heat for 1 minute. Then wipe the plate completely dry).

Remove the white chocolate eggs from the mold. Set the eggs, open side down, on the hot plate to melt, and clean up the edges. This will likely take about 5 to 10 seconds then remove and repeat with the rest.

Once all of the edges are smooth, work one at a time to carefully set a Peep into the center, I needed to smush them in a little bit. Melt the edge on one egg half again and then set it on the other side of the egg with the Peep in it. Hold the two halves together for a few seconds while the chocolate sets together.

Repeat with the remaining eggs.

Drizzle some of the white chocolate over the eggs, you can do this with a piping bag or fork and then you may add the sprinkles. The chocolate will harden quickly so you’ll want to work one at a time and quickly.

To enjoy, set 1 egg into a standard sized mug and pour hot milk over the top (aim for the temperate to be about 140 degrees) and watch the Peep pop out of the egg. Stir well for a minute to help melt and incorporate the white chocolate into the milk.